Put olive oil into a large skillet, when hot add onion and cook until soft and golden. Stir in the sliced oak smoked salmon and cook for 2 minutes.

Serves: 5
Difficulty: Easy

Cooking Time: 10 Mins
Prep Time: 5 Mins

Dietary: Dairy
Allergens: Gluten

INGREDIENTS

Fiorelli Pasta 500g, Full fat cream 450g, Oak smoked Norwegian salmon 150 g sliced, Brandy ½ cup, Onion 1 grated, Cooking olive oil 3 T, Cavi-Art black seaweed caviar 1 T to garnish, Chives 10 g chopped, to garnish

METHOD

1. Put olive oil into a large skillet, when hot add onion and cook until soft and golden.

2. Stir in the sliced oak smoked salmon and cook for 2 minutes.

3. Pour in the brandy and flambe’. Add cream, let simmer on a low heat for 8 minutes and season to taste.

4. Cook the Pasta in salted water, drain and finish it off cooking with the sauce for a further minute.

5. Plate, sprinkle with black Cavi-Art and finally garnish with chopped chives.